Banana Nut Muffins
Start your morning off right with these deliciously fluffy, vegan and gluten-free Banana Nut Muffins featuring almond pulp from the Almond Cow . Easy to make and naturally sweetened with maple syrup, they're sure to satisfy your banana bread craving!
RUN TIME: 20 min MINS
PREP TIME: 10 min MINS
SERVINGS: 8-10

Instructions
- 1. Preheat oven to 350 degrees Fahrenheit and prepare your muffin pan by lining it with muffin paper cups.
- 2. In a food processor add oats, baking powder, baking soda, flax meal and spices. Process until oats have turned into a flour.
- 3. Add the rest of the ingredients and process into a creamy mixture for about 20 seconds.
- 4. Scoop batter into the prepared muffins cups filling ¾ of the cup.
- 5. Bake for about 20 minutes until tops turn golden brown and your toothpick comes out clean.
- 6. Once muffins have cooled down top with additional nut butter (optional) and transfer them into an airtight container. Store for up to 4 days.
Ingredients
- 2 bananas
- ½ cup cashew milk (sub with any Almond Cow plant-based milk)
- ¼ cup creamy nut butter (almond butter, cashew butter etc.)
- ¼ cup maple syrup
- 2 cups gluten-free oats
- ¼ cup almond pulp (from almond milk)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp flax meal